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“Here is a very unique version of everyone's favorite baked macaroni and cheese. Bet your kids will eat their veggies when you serve this dish. I adapted it from an Amish chicken and noodles recipe.”
READY IN:
1hr
SERVES:
6-8
YIELD:
4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 6 cups water and chicken bouillon to boiling. Add the macaroni and cook until tender. Drain. Combine the soups, peas and carrots and cheese. Toss in the macaroni. Place in a 4 quart casserole. Bake at 350 degrees for 45 minutes.

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